✦ LIBER ✦

QUALITY EVALUATION OF DEEP-FAT FRIED ONION RINGS

✍ Scribed by DU LING; ARISTIPPOS GENNADIOS; MILFORD A. HANNA; SUSAN L. CUPPETT

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Oil Temperature on the Qual

✍ S. L. Hansen 📂 Article 📅 1998 🏛 Walter de Gruyter GmbH 🌐 English ⚖ 731 KB

EFFECTS OF PREFRY DRYING METHODS ON THE

✍ SUSANNE LIER HANSEN 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 462 KB

Quality of Lipids of Indian Deep Fat Fri

✍ Sulthana, S. N. ;Sen, D. P. 📂 Article 📅 1990 🏛 John Wiley and Sons ⚖ 729 KB

Volatile flavor components of deep fat-f

✍ Wilkens, Walter F.; Lin, Fang Ming. 📂 Article 📅 1970 🏛 American Chemical Society 🌐 English ⚖ 344 KB

Effects of different batter formulations

✍ Neslihan Akdeniz; Serpil Sahin; Gülüm Sumnu 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 193 KB

Effect of batter formula on qualities of

✍ Su-Der Chen; Hui-Huang Chen; Yu-Chien Chao; Rong-Shinn Lin 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 404 KB